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Advanced Technology of Starch Retrogradation, Modification, and Its Impact on...
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Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 28 November 2025 | Viewed by 2878

Special Issue Editors

Dr. Shaokang Wang

E-Mail Website
Guest Editor
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: starch structure; starch nutrition; starch digestion; fermentability of starch and fibers
Dr. Songnan Li

E-Mail Website
Guest Editor
Institute of Agricultural Science and Technology Development (Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education), Yangzhou University, Yangzhou 225009, China
Interests: starch science; modified starch; starch digestion; starch electrospinning
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch is the primary source of carbohydrates in the human diet. The ratio of amylose to amylopectin and granule structure of starch, physical and chemical modification of starch, and the degree of starch retrogradation are the major factors affecting starch digestibility. Understanding starch retrogradation and characterizing retrograded starch structures are crucial for controlling retrogradation, thereby enhancing the quality of starchy products with beneficial health properties. The chemical, physical, and enzymatic modifications of starch improve its resistance to digestion, promote the formation of slow-digesting or resistant starches, and expand its applications in various food products. The demand for starches with specific nutritional properties, particularly those with a low glycemic index (GI), is increasing. However, the ability to produce novel starches with these characteristics remains limited and requires a more comprehensive understanding of the relationship between starch structure and its nutritional properties. A deeper understanding of the advanced technology of starch retrogradation, modification, and its impact on digestion offers valuable insights for guiding starch modification techniques and developing targeted programs to produce starches with desired characteristics. This Special Issue focuses on the role of technological advancements  in starch retrogradation and modification in improving nutritional outcomes by lowering the rate and extent of digestion.

Dr. Shaokang Wang
Dr. Songnan Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch modification
  • starch retrogradation
  • starch digestion
  • advanced technology.

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Published Papers (4 papers)

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Research

16 pages, 2711 KiB  
Article
Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles
by Hongxue Ma, Liai Yang, Dunhe Zhang, Huijing Chen and Jianquan Kan
Foods 2025, 14(10), 1688; https://doi.org/10.3390/foods14101688 - 10 May 2025
Viewed by 254
Abstract
Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this [...] Read more.
Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and noodles remain unclear. In this study, we prepared two types of OSA-modified wheat starch with different degrees of substitution and incorporated them as additives into a wheat starch–gluten protein model flour system to evaluate their impact on dough processing characteristics. Fourier transform infrared (FTIR) spectroscopy results revealed the introduction of ester carbonyl (C=O) and carboxylate (RCOO−) functional groups into the starch structure. X-ray diffraction (XRD) analysis demonstrated that OSA modification reduced the relative crystallinity of starch and disrupted the long-range structural order of the native starch. Scanning electron microscopy (SEM) observations indicated that the surface of OSA-modified wheat starch granules became rougher. OSA modification enhanced the solubility, water absorption capacity, and apparent viscosity but lowered the gelatinization temperature of starch, making starch more prone to gelatinization. Furthermore, the incorporation of OSA-modified wheat starch significantly altered the gelatinization behavior and dynamic rheological properties of wheat dough, whilst the noodle with the addition of OSA-modified starch (DS = 0.019) reduced the cooking time by 29.0% compared to the control group noodle and improved its water absorption rate. This study provides a theoretical foundation for the application of OSA-modified wheat starch as a food additive in wheat-based foods. Full article
(This article belongs to the Special Issue Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion)
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14 pages, 5468 KiB  
Article
Purification and Characterization of Endogenous α-Amylase from Glutinous Rice Flour
by Huang Zhang, Fengjiao Zhang, Fengfeng Wu, Lichun Guo and Xueming Xu
Foods 2025, 14(10), 1679; https://doi.org/10.3390/foods14101679 - 9 May 2025
Viewed by 408
Abstract
Endogenous α-amylase activity is crucial for determining the end-use value of glutinous rice flour (GRF), and controlling it is a key goal in the milling process. Although the structure and properties of starch and protein in GRF have been extensively studied, there is [...] Read more.
Endogenous α-amylase activity is crucial for determining the end-use value of glutinous rice flour (GRF), and controlling it is a key goal in the milling process. Although the structure and properties of starch and protein in GRF have been extensively studied, there is little information on endogenous α-amylase in GRF. In this study, endogenous α-amylase isolated from GRF was purified and characterized. It was found to have a molecular weight of about 32 kDa, with the highest specific activity at 60 °C and a pH of 6.0. The enzyme is stable below 50 °C and in the pH range of 4.0–7.0. Its activity is Ca2⁺-independent but inhibited by Cu2⁺, Zn2⁺, Mg2⁺, Mn2⁺, and Ba2⁺. Its activity is also reduced by β-mercaptoethanol. The enzyme hydrolyzes amylopectin most efficiently. Circular dichroism spectroscopy showed that the enzyme contains 7.9% α-helix, 35.4% β-folding, 21.1% β-turning, and 35.9% random coils, with a Tm value of 63.68 °C. These results suggest that temperature control may be the best strategy for reducing amylase activity in dry-milled GRF, providing a new approach for the development of GRF dry-milling techniques. Full article
(This article belongs to the Special Issue Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion)
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12 pages, 4887 KiB  
Article
Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers
by Shuo Hu, Kai-Nong Sun, Qiu-Jia Peng, Run-Hui Ma, Zhi-Jing Ni, Kiran Thakur and Zhao-Jun Wei
Foods 2025, 14(10), 1654; https://doi.org/10.3390/foods14101654 - 8 May 2025
Viewed by 379
Abstract
The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium [...] Read more.
The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam composite flour noodles (color, cooking, textural, thermal properties, and in vitro starch digestibility). Our findings demonstrated that VWG, TGase, and EWP + SA exert distinct yet complementary effects on the quality of composite flour noodles. Combining TGase and VWG yielded the densest microstructure and better textural properties, including hardness, adhesiveness, and springiness. TGase and EWP + SA addition significantly increased slow digestible starch (SDS) content (G6: 33.81%) while reducing starch digestibility. These findings demonstrate that synergetic combinations of improvers, particularly TGase with VWG or EWP + SA, improve both the processing characteristics and nutritional quality of yam-based products. Full article
(This article belongs to the Special Issue Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion)
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23 pages, 4839 KiB  
Article
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles
by Chen Mao, Sijia Wu, Ling Zhang and Hong Zhuang
Foods 2024, 13(24), 4043; https://doi.org/10.3390/foods13244043 - 14 Dec 2024
Viewed by 1388
Abstract
This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation [...] Read more.
This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation modification, the starch granule size decreased while the amylopectin proportion increased. Fermentation also enhanced the relative crystallinity and short-range order of the starch, along with an increase in resistant digestion components and ester content in the noodles. After combined modification with HMT, starch granules lost their spherical, intact structure, underwent melting and reorganization, and displayed an increase in particle size. These changes led to a significant improvement in the thermal stability and textural properties of corn flour, resulting in noodles with enhanced cooking quality. Furthermore, the combined modification significantly increased the contents of flavor compounds such as aldehydes, acids, and alcohols in the noodles while reducing olefin and alkane levels, thus contributing to improved flavor development. These findings demonstrate that fermentation modification and combined modification with HMT play a crucial role in enhancing the multiscale structure and physical and chemical properties of corn starch, thereby improving the quality of TFCN. Full article
(This article belongs to the Special Issue Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion)
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